Warm Bean and Tuna Salad

Serves 4

You can use tinned salmon here as well and the dish also works well with peas and sweetcorn for a really quick pantry meal.  For vegetarians simply substitute the tuna for tofu and chop into cubes, lightly pan fry  and add with the spring onions and coriander.

INGREDIENTS

1 x 400g tin mixed beans
100g French beans cut into 1cm pieces
100ml water
1 onion, halved
1 carrot, cut into chunks
2 bay leaves
2 sprigs fresh thyme
400g tuna in brine
4 spring onions, thinly sliced
2 handfuls of chopped coriander
Freshly ground pepper
Rocket leaves to serve

For the dressing:

2 cloves garlic, crushed
1 tsp grain mustard
1 tbsp lemon juice
1 tsp balsamic vinegar
Freshly ground pepper
4 tbsp olive oil

METHOD

• Place mixed beans and French beans in a pan, add onion halves, carrots, bay leaves, thyme and water and simmer for about 10 minutes until the beans are tender.
• For the dressing put all ingredients in a screw top jar and shake well.
• Drain tuna and break into large flakes.
• As soon as beans are cooked, drain them thoroughly in colander, removing onion, carrot and herbs.
• Tip into a bowl and pour over dressing.
• Lightly stir tuna, spring onions and coriander into beans.
• Season with pepper and arrange on rocket leaves on 4 plates.
• Serve with slice of ciabatta or crusty bread.

Recipe: Jo Beer, www.revitalise.net

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